Ragu alla Napoletana is a beloved Neapolitan ragu made by slowly simmering a mix of meats with onion, tomato passata and fresh basil until the sauce becomes deeply flavored and silky. Ideal for a relaxed Sunday family meal, this versatile dish can be served in several traditional ways and stretches easily across multiple courses.
This recipe uses three different cuts of meat that are gently browned and then simmered in tomato and basil until everything is tender and richly flavored. Preparation is straightforward and the result is incredibly rewarding.
Traditional serving method:
- When the ragu is ready, remove the cooked meats and set them aside.
- Serve pasta (cooked al dente) dressed with some of the sauce as a first course.
- For the second course, present the meat with a little sauce and simple sides such as sauteed greens and roast potatoes.
This approach is typical for a Sunday lunch and makes the sauce and meat feed more people across two meals; depending on portions, it can even last for three meals. Another traditional option:
- Serve the sausages and ribs with sides for the first dinner. Use the cooked brisket to prepare meatballs, and use the remaining sauce for a rich Lasagne alla Napoletana (Lasagne di Carnevale) for a special follow-up meal.
Read the recipe and follow the step-by-step photos for guidance. Buon Appetito!
Ingredients
Ingredient notes and substitutions
- Meat cuts – Traditional Ragu alla Napoletana uses beef brisket, Italian sausages and pork ribs. These three cuts together give the sauce its classic depth. You can experiment with other beef cuts like chuck or topside, or pork shoulder, but bone-in pork adds extra flavor. Sausages are especially important for seasoning the sauce; try not to omit them.
- Passata – Use a high-quality tomato passata (tomato puree). A good brand makes a noticeable difference in the final flavor of the sauce.
Step by step photos and instructions
- Brown the meat – Heat 1–2 tablespoons of olive oil in a large, deep pot and brown all the meat pieces on every side. Work in batches if necessary and use tongs to turn the pieces so they color evenly.
- Add the onion – Add one finely chopped onion to the pot and arrange the meat so the onion sits at the bottom. Sauté until the onion softens, about 5 minutes.
- Add tomato and basil – Stir in the passata, a small handful of fresh basil and a pinch of salt. Cover and let the ragu simmer gently for about 3½ hours, checking and stirring occasionally to prevent sticking.
- Finish and serve – When the ragu is done, remove the meat and serve as you prefer. Serve the sauce with pasta or follow the traditional two-course approach described above.
More Italian Sunday dinner recipes
Pasta
Malloreddus alla Campidanese (Sardinian Sausage and Saffron Ragu)
Pasta
Authentic Lasagna Bolognese (Lasagne alla Bolognese)
Mains
Involtini alla Palermitana (Sicilian Beef Involtini)
Fresh Pasta
Lasagna di Carnevale (Neapolitan lasagna)
If you make this Ragu alla Napoletana, please rate the recipe and share your results in the comments — feedback is always appreciated.
Step By Step Photos Above
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Ragu alla Napoletana
By Emily
Ingredients
- 560 g (1¼ lbs) beef brisket, cut into large chunks
- 560 g (1¼ lbs) pork ribs
- 4 Italian sausages, cut in half (approx. 300 g / 10.5 oz)
- 1680 g (6⅓ cups) passata (tomato puree)
- 1 small handful fresh basil
- 1 onion, finely chopped
- 1–2 tablespoons olive oil
- Salt, to taste
Instructions
Prep
- Finely chop the onion, halve the sausages and cut the brisket into large chunks.
Make the ragu
- Heat the olive oil in a large pot and brown all the meat on all sides, working with tongs and in batches if needed.
- Add the chopped onion, arranging the pieces so the onion sits at the bottom. Sauté until the onion is soft, about 5 minutes.
- Pour in the passata, add a pinch of salt and the fresh basil. Cover and simmer gently for about 3½ hours, stirring occasionally to prevent sticking.
- When cooked, turn off the heat. Remove the meat and serve as preferred — with pasta, as a second course, or use the sauce for lasagna.
Notes
- Optional wine: Some cooks add about ½ cup (125 ml) Italian red wine after sautéing the onion for extra depth.
- Serving options: Traditionally the meat is removed and served separately with sides while the sauce dresses pasta. You can also shred the meat into the sauce or use it in lasagna.
- Meat variations: Pork ribs and sausages are standard, though other beef or pork cuts can be used. Bone-in pork adds great flavor.
- Make ahead: The ragu often tastes even better the next day.
- Storage: Refrigerate fully cooled ragu for up to 3 days or freeze for up to 3 months.
Helpful Info for All Recipes
- I use extra virgin olive oil unless noted otherwise.
- For canned tomatoes I recommend trusted brands for best flavor.
- All vegetables referenced are medium unless stated.
- All recipes are tested using a fan (convection) oven where applicable.
Nutrition
Nutrition information is an approximation.